chicken

BBQ Chicken Stuffed Sweet Potato Skins.

February 3, 2012 · 72 comments

Before you roll your eyes at yet another “omgyeah! game day recipe!”… think again.

This COULD be your dinner. Or a snack. Or maybe… breakfast?

You wouldn’t want to tick it off or anything.

Because um… look at it.

Yeah.

A few years ago I made a somewhat healthified version of one of my favorite appetizers. Ever since then I’ve been dreaming of other things to stick inside there. Soooooo…

The BBQ flavor combo is just one of many things I have a crush on, including chocolate peanut butter, a stack full of magazines, new mascara and the cold side of the pillow.

And when I say BBQ combo, I’m talking BBQ sauce smothered chicken, sweet caramelized onions, melty sharp cheddar cheese and… bacon. Oh baby!

So sure, this could be the perfect snack on Sunday, or it could just be the perfect snack… whenever. Like now.

I mean, let’s be honest. The only reason I’m gonna cheer for any team to win the game is highly dependent on the attractiveness of their quarterback.* Other than that, it’s all about the food and an excellent reason to consume massive amounts of margaritas.

BBQ Chicken Stuffed Sweet Potato Skins

makes 12 sweet potato skins, is easily multiplied

6 medium sweet potatoes (I find the ones that are more fat + round work best)

3 boneless, skinless chicken breasts, cooked and shredded

1/2-3/4 cup of your favorite BBQ sauce

1 cup freshly grated sharp cheddar cheese

1/2 teaspoon salt

1/4 teaspoon pepper

1 medium red onion, thinly sliced

2 teaspoons olive oil + more for brushing

2 slices bacon, cooked and crumbled

fresh cilantro for topping

Preheat oven to 400 degrees F. Cut sweet potatoes in half lengthwise, then lay them cute side down on a foil-lined baking sheet. Bake for 30-35 minutes, or until soft. One finished, let cool until you can touch them.

While potatoes are baking, heat a skillet over medium-low heat and add olive oil. Add sliced onions and 1/4 teaspoons salt, then cook until caramelized, stirring occasionally, for 15-20 minutes. Add shredded chicken to a bowl and mix with 1/3 cup BBQ sauce. Set aside.

Once potatoes are cool enough to handle, scoop out sweet potato flesh, leaving just the slightest bit in the skin. Set aside about half of the sweet potato flesh, saving it for later use. Take the other half and mash it with 1/4 cup cheddar cheese, 1/4 teaspoon salt and pepper. Take the potato skins and place them bake on a baking sheet cut-side down, then brush or spray the skin with olive oil and sprinkle with salt and pepper if desired. Cook for 10 minutes, then flip and cook for 3-4 minutes more.

Remove skin from the oven and fill each with about 1-2 tablespoons of the cheddar sweet potato mash, some BBQ chicken, bacon and caramelized red onions (I didn’t measure anything, just used my hands to stuff the stuff in each potato. You can’t go wrong here!). Top with additional cheddar and place on the baking sheet, repeating with remaining potatoes. Bake for 4-5 minutes more, then serve hot and top with cilantro.

Note: you can prep these ahead of time and they will still be delicious, the only downside is that the skins may not be quite as crispy.

*I clearly hide nothing from you.

Pin It

{ 72 comments }

30 Minute Buffalo Chicken Soup.

January 24, 2012 · 132 comments

Welcome to the easiest soup ever. Ever ever.

Just 30 minutes and you can have a big, steaming bowl of chicken soup with a cute and cheesy toasted baguette and tons of other stuff piled on top. In a snap I tell you.

You are going to like this. I promise.

 

This is what it looks like when you ladle soup into a bowl from behind a camera.

This is what it looks like when you miss. Missing is my middle name.

These things down here… they equal the best flavor combo ever. Takes potatoes to the next level too. Trust me. Do this.

Here is my really tan hand.

See? Really tan.

When I first started this blog thing, my brother mentioned that he had an incredible buffalo chicken soup that I needed to recreate. It’s been on my radar and I’ve been harassed for… the lack there of. But sometimes things just don’t sound good to me. That’s the only way I develop recipes. What sounds good to me righthisveryinstant? With few exceptions, obviously. I mean if I had it my way, we would eat mashed potatoes, gravy, pulled pork and chocolate chips every way ’til Sunday.

Then I’d make something out of Cinnamon Toast Crunch. Hellllllllo lover of 1996.

Luckily for me and my mouth, I was in the mood for buffalo chicken soup.

Not luckily for my lips, which are the most chapped (chappiest? chappest? most chappedetest?) they’ve ever been in my life. They currently hate me. Seriously. This is becoming a problem. I’m ’bout to go to the ER for my lips then stuff my head in a jar of vaseline.

This soup is straight up broth. No cream and just a little cheese, but not enough to make it super thick. In fact… I claim that this soup is healthy. Not all of you might… but I’m weird. Or maybe it’s you that’s weird. Whatever. It works for me.

So let’s get all of the bits and pieces out of the way:

Do I think you can make this in the crockpot? Sure.

Do I think you should add heavy cream? Definitely. I was out. And lazy.

Do I think you should make it for the Super Bowl? Yes, but quadruple it. Or more.

Do I think you should make it because it’s Tuesday? Um, duh. I’ll be over.

Do I think you can use other cheese? Frankly, no. But what am I gonna do, hunt you down?

Do I think you can skip the cilantro, because you know, cilantro is disgusting and you’d rather put the bar of soap in your mouth before actually even eating it? Don’t get me started. But I love you anyway.

Buffalo Chicken Soup

serves 2 as a meal, 4 as a starter

2 boneless, skinless chicken breasts (about 8-10 oz), cooked and shredded

2 tablespoons olive oil

1 sweet onion, diced

2 garlic cloves, minced

1 tablespoon flour

32 ounces low-sodium chicken stock

1/3-1/2 cup buffalo wing sauce

1/3 cup freshly grated cheddar cheese

1/4 cup freshly grated parmesan cheese

sliced whole wheat baguettes, toasted with parmesan cheese

sliced green onions, crumbled gorgonzola and cilantro for topping

Heat a large pot over medium heat and add olive oil. Add onions with a sprinkle of salt to the pot, stirring to coat, then cook for about 5 minutes until soft. Add in garlic and cook for 1-2 minutes more. Sprinkle in flour and stir for another 1-2 minutes. Add in stock, buffalo sauce, chicken and grated cheeses, stirring constantly. Bring to a boil, then reduce and let simmer for 10-15 minutes, stirring every so often.

Serve soup and top with toasted baguettes, cilantro, green onions and gorgonzola.

Now why are you still here? You should be in the kitchen.

Pin It

{ 132 comments }

Crockpot Cheddar Beer Chicken Tacos.

January 17, 2012 · 107 comments

The day I made these tacos, I really wanted 5000 cookies without calories for dinner.

I know.

Cookies without calories this is clearly not.

But I can wish anything into existence!

I threw this in the crockpot at nearly 11PM one night last week. Yes, that is like three hours past my bedtime but I was feeling saucy or something.

Actually, I couldn’t stop thinking about BBQ beer chicken sandwiches and well, beer in general… but since I have a penchant for rarely making the same thing twice I simply threw some Mexican-type seasonings in there. I mean, if it was up to me I’d cook the freaking chicken in sangria or margaritas.

That’s how much I want to marry the cuisine just so my face can be stuck in it forever.

Anyhoo…

This is good stuff. Really good. It’s cheesy and beery and all-around delicious. You can make it to go in other things too, like um… cheddar beer enchiladas? Cheddar beer chicken soup? Cheddar beer ice cream sundaes? What?

It’s like you don’t even KNOW me.

Orrrr maybe you do.

Because you’re probably wondering why there isn’t more cheese and avocado and sour cream on that taco up there. And even some crushed blue corn chips. And queso. And where is my flippin’ margarita?

I’m right there with you.

Crockpot Cheddar Beer Chicken Tacos

[taco seasoning adapted from allrecipes]

serves 4+

4 boneless, skinless chicken breasts

3/4 cup beer (I used an amber ale)

1 tablespoon chili powder

1 1/2 teaspoons cumin

1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

pinch of cayenne pepper

1/2 teaspoon salt

1/2 teaspoons pepper

3/4 cup freshly grated cheddar cheese + more for topping

taco shells

your favorite toppings: greek yogurt, avocado, cilantro, salsa, chopped onion, black beans, shredded lettuce, etc.

In a bowl, mix together chili powder, cumin, garlic, onion, paprika, cayenne, salt and pepper. Measure out 3/4 cup of your favorite beer, and whisk 1 1/2 tablespoons of the taco seasoning into the beer.

Place chicken in the crockpot and dump in beer with seasoning. Cook on low for 7-8 hours or high for 4 hours.

When you first remove the lid, it will seem as though there is a lot of liquid and the chicken is just sitting in it, but take two forks or kitchen tongs and shred, shred, shred until it all comes together. Taste and season with additional taco seasoning if desired, then let sit in the crockpot for another 15 minutes or so. Turn the crockpot completely off, and right before serving toss in cheddar cheese. Once combined, immediately transfer the chicken to a large bowl so the cheese does not stick to the crockpot. Make your tacos!

Now about those cookies…

Pin It

{ 107 comments }

Caramelized Chicken with Jalapeno Cream.

Caramelized Chicken with Jalapeno Cream serves 4 4 boneless, skinless chicken breasts 1 teaspoon salt 1 teaspoon pepper 2 tablespoons canola oil 2 jalapenos, seeded and chopped 1 shallot, sliced 2 garlic cloves, minced 2 tablespoons butter 1 tablespoon flour (any kind will do, I used whole wheat) 1/4 cup low-fat or skim milk 1 12-ounce can fat-free evaporated milk 2 tablespoons finely grated parmesan cheese Add chopped jalapenos, shallots and garlic to a food processor and pulse until very finely chopped (not pureed). Set aside. Tenderize chicken breasts if desired and pat completely dry with paper towels. Season on both sides with salt and pepper. Heat a large skillet over medium-high heat and add 1 tablespoon canola oil. Once the oil is hot, add chicken breasts (make sure they are COMPLETELY DRY) and cook for about 8-10 minutes per side, until each side is caramelized and golden. If needed, use the remaining canola oil when flipping the chicken. While the chicken is cooking, heat a small saucepan over medium heat and add butter. Once sizzling, add in the chopped jalapeno mixture, stirring to coat, and cook for 2-3 minutes, stirring occasionally. Once fragrant (do NOT put your face directly [...]

Pin It
174 comments Get More Sweet Eats →

Crockpot Parmesan Garlic Chicken with Orzo.

Crockpot Parmesan Chicken serves 4-6 4 boneless, skinless chicken breasts 4 tablespoons olive oil 6 tablespoons dry white wine 1/2 teaspoon salt 1/2 teaspoon pepper 4 garlic cloves, minced 1 teaspoon dried basil 1/2 teaspoon dried parsley 1/4 cup finely grated parmesan cheese + 2 tablespoons 1 cup uncooked whole wheat orzo 3/4 cup vegetables of your choice The night before, season chicken breasts with salt and pepper. Whisk together 3 tablespoons olive oil, cheese, basil, parsley, garlic and 3 tablespoons of wine in a bowl. Place chicken in a large ziplock bag, then pour marinade over top and coat chicken. Keep in the fridge overnight. The next morning, place chicken in your crockpot with 3 tablespoons of wine. Cook on low for 6-8 hours. Prepare whole wheat orzo according to directions. Once cooked, combine with remaining olive oil, parmesan and salt and pepper if desired. Cut chicken into pieces/chunks, and toss together with orzo. Add in vegetables of your choice! Top with additional parm. This is a great meal to make ahead of time and store in the fridge for easy lunches and dinners.

97 comments Get More Sweet Eats →

Crockpot Stuffed Chicken Breasts.

Crockpot Stuffed Chicken Breasts with Spinach, Roasted Red Pepper, Parmesan + Goat Cheese serves 4 4 boneless, skinless chicken breasts (do not use thin sliced chicken breasts) 1/2 teaspoon salt 1/2 teaspoon pepper 1 jar of roasted red peppers in water, with 1 of the peppers cut into 8-12 long slices 2 tablespoons olive oil 3 cloves of garlic, minced 1/2 of one 6-ounce bag of fresh spinach 2 ounces parmesan cheese, sliced 2 ounces goat cheese 1/2 cup dry white wine 3/4 cup low-sodium chicken stock If desired, quickly tenderize chicken, making sure to not pound it too thin. Using a sharp knife, make a deep cut in the center of one side of each chicken breast, being very careful not to cut through to the top or the bottom – this will cause the cheese to go everywhere, and if it happens, you may want to consider not stuffing it with cheese (you can always add some on top). Season the chicken on both sides with the salt and pepper. Heat a large skillet over medium heat and add 1/2 tablespoon olive oil. Add spinach and garlic, cooking until spinach is wilted, about 5 minutes. Add 1/2 ounce [...]

112 comments Get More Sweet Eats →

Thai Chicken Pizza.

I’m not exactly sure just how to get my point across. But this pizza is GOOD. Like, reallyreallyreally GOOD. It’s a fabulous change of pace from the heavy and sweet-’til-your-teeth-hurt treats that run amuck this time of year. It’s super fresh, light and quick + easy to throw together. Use some pre-made pizza dough and it will be even EASIER! Score. And while you’re at it, can you make me another? Recipe is on Tasty Kitchen. Get it!

56 comments Get More Sweet Eats →

30 Minute White Bean + Chicken Soup.

White Bean Chicken Soup serves 4 3 boneless, skinless chicken breasts, cooked and cubed 2 slices thick-cut bacon, chopped 1 small sweet onion, chopped 1 cleaned and trimmed leek, thinly sliced 1 1/2 cups sliced mushrooms 1/4 teaspoon pepper 1/2 teaspoon smoked paprika 4 garlic cloves, minced 1 (6 oz) bag fresh spinach 1 can (15 oz) cannellini beans, drained and rinsed 2 cups low-sodium chicken stock 2 cups water 1/4 cup freshly grated fontina cheese + more for garnish Heat a large pot over medium heat and add chopped bacon. Cook until crispy and fat is rendered, then remove and let drain on a paper towel. Turn heat down to medium-low and add onions and leeks. Stir thoroughly to coat in bacon fat, then cook for 3 minutes. Add in mushrooms, stirring to coat and cook for 3 minutes more. Stir in pepper and paprika, then add in garlic and spinach. Cook for 3-4 minutes, or until spinach wilts. Add in chicken and toss with ingredients to coat. Add in beans, stock and water, then simmer for 10-15 minutes. Stir in fontina and bacon. Season with salt if desired (I really didn’t feel that mine needed any with the bacon [...]

88 comments Get More Sweet Eats →

Cheddar Crusted Chicken Fingers.

Cheddar Crusted Chicken Fingers [from all those other crazy chicken fingers] serves 2-3 1 pound boneless, skinless chicken tenders 2 cups low-fat buttermilk 3 cups panko bread crumbs 1 cup seasoned regular bread crumbs 1/2 cup whole wheat flour 4 ounces of cheddar, freshly & finely grated 1/4 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoons smoked paprika 1/4 teaspoon ground mustard 2-4 hours before serving (or even overnight), add chicken to a baking dish and cover with buttermilk. Let soak. When ready to bake, preheat oven to 450 degrees F. In a large bowl, combine bread crumbs, flour, salt (quantity should be adjusted to taste given the amount of salty cheese), pepper, mustard and paprika and stir with a spoon. Fold in cheese. Lay a wire rack on a baking sheet and spray with non-stick spray. Remove each piece of chicken from the buttermilk (it should have a think layer of milk around it), and dredge through the breadcrumbs, pressing gently to adhere. Lay on the wire rack and repeat. Before baking, hit each chicken tender with a spray of non-stick spray or mist of olive oil. Bake for 10-12 minutes, then gently flip using kitchen tongs and spray the [...]

135 comments Get More Sweet Eats →

Roasted Bourbon-Glazed Chicken Breasts.

Roasted Bourbon-Glazed Chicken Breasts [glaze from my bourbon-glazed salmon] serves 4-6 4 large, bone-in split chicken breasts (mine totaled 4.8lbs) 1 teaspoon salt 1 teaspoon pepper 1/2 teaspoon smoked paprika 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 2 tablespoons olive oil 1 1/2 cups bourbon 1 1/4 cups brown sugar 2 garlic cloves, minced 2 teaspoons apple cider vinegar 2 tablespoons worcestershire sauce 2 tablespoons honey 1 teaspoon ground mustard sage, if desired Preheat oven to 425 degrees F. Combine the bourbon, sugar, mustard, garlic, honey, vinegar and worcestershire in a small saucepan and whisk. Heat over high heat and allow it to come to a boil. Reduce to a simmer and let simmer for 10-12 minutes, or until mixture reduces by about half. Set aside and let sit at room temperature while you prepare the chicken. The glaze will thicken a bit at this time. In a bowl, combine salt, pepper, paprika, onion and garlic powder. Heat a skillet over medium-high heat and add olive oil. Season chicken breasts on both sides with mixture, then place skin-side down in the skillet. Cook for 2-3 minutes, or until chicken is golden brown, then flip and repeat on the other [...]

99 comments Get More Sweet Eats →

← Previous Entries